Simple Pad Thai with Chicken
Serving Size / Yield
- 1 lb rotiserries chicken, skin off, cubed
- 1 lb Rice Noodles
- 1 cup Peanut Sauce
- ½ cup Teriyaki Sauce
- 1 Lg. Egg
- 4 Med. Cloves Garlic, minced
- 2 Tbsp Ginger, grated
- Chopped Peanuts, for garnish
- Chopped Cilantro, for garnish
- Sliced Scallions, for garnish
- Peanut Oil
- 3 Limes, wedged
- 1 zest lemon
Prepare the noodles per the package directions and set in the microwave or in the oven on the warm setting.
In a large wok, saute the garlic and ginger over medium heat. When the mix is fragrant and the ginger sticks to the side of the wok, add the chicken slices with a little bit more oil. When lightly browned, add beaten egg to saute pan and rapidly mix. When the egg is fully cooked, add the pasta. Remove from heat, and add the sauces.
Top with hot chicken and sauce mixture. Add bean sprouts, cilantro, scallions, and chopped peanuts on the top. Place hot sauce in small dishes on the side with the sriracha.